The San Francisco Call. Newspaper, December 9, 1900, Page 2

s iy s - " : thelr est with the knowledis S we a . . u Copyrigt by Quall & Warner. ng . . i and serving a dinner % one's province, so to E 50 € as one may dinner in the ) serve - Ay orf-Astoria to any number of per- sons is simple in comparison. Years ago ” it ed giving a dinner to it he must give it in ~7ould send for some an settling a few would be given and the rge of everything, even Frequently, from an such dinners were dire ts why the custom of friends in hotels has after » v € ining one's s be me 10st universal. In his own = se a man feels responsible for every- naturally would be more or s and perhaps a bit nervous. you know, he could not say to 1 If this dinner is not all right they | I am not responsible. I employed a cater- e uncared or | €r to serve it." life by When the dinner s given here or in any > e revision proposed, | of the well-known hotels or restaurants pelessly belated; happily no | in town the host is comparatively free rse, uests £ this ¢ whe t now is & process prog at direction could | from anxiety, as he knows it will be all - ation of the near | rig In these days of almost perfect s already overc system In hotels it s really better for a ¥ e nedly aimed at the entire | n to entertain his friends in a hotel. P f written creeds as a neces- | There are always dining-rooms sultable sary step toward the liberation of cur-| for any occasion, and in his own hotel the “Qscar,”” Maitre THE SUNDAY CALL ¢ Ives 1 un ' T ttans ter the t 43 1,d0W1 ‘ the past w v | as is suk A ¥ 1e € v ves th essary th 80 s of re lglous bei E mem- ber now i € aver- Serve a Din 5 ITH this issue the Sun- day Call breaks new ground by inaugurating ! department in zwhich r ‘opics and the moral aspect of pu lic questions zoill be discussed in a reverent, . scholarly manser and from an up-to-d Rkeonanitarian pownt of wiewc, ticle upon the buriing questic “Reforming the Creeds” is tie fi of a consecutize serics to be contrib nted to the Sunday Call S. Slocombe. ¢ tofics. of s weill be swich Public Amusements” “The Christ That Is to Be,” “What Is Faitl “Wkat Is a Christian?” who are familiar with the virility, neisive /'nf'u‘ and intense y the' reverend in dealing rvith social gestion ious nng ar- of he follc stue ceedin as earnest- 's moral and will welconie these s with hearty interest “ LA o+ glergyman was tl And his educa- the wealk ancfather's cherixhed current religious con- tions ¢ to ervelop the es 1s of the Ch ligion in an air of unrealit 18 been said ths f truth in d is form along. It reason, wi ment. co But that ¢ taiousne 1 in-his own . goen 13 of alue to him for that very the creed which 4 man ad has come to him through the mss testament of some dead nee T for that r pts t on apt to be a dead letlor to him like tne living tr2e in namely tural expression ctive life In re 1 to present ob- 's creed should be Luds and pringtime. blossoms cndftions a claim ized in the comptrison to com gious pec aunot be too mu ous man's « rracticable w € his A man's cree heme vears hink urdity cou'd be uld de a scheme for ¢ definitely from the te of £ Faith which s me best moil Chapt »surd th cut of tunc b the us thought and | example, is f=m mpiy a peaks of from wher. parents” all geod and wholly inclined to all evil In like manner tion § of ¢ er ment in Gree na This Is k f.om th cts of Kgive it eve th sembiance of truth not let, the upon its ii&? Why prep it up with the Lones of the dead in a m r avay the living? Why not allow fug Bible to make its liigence and the direct? If it c ed through the enforced nd discredited s wn appeal 1s of succeed so, fvi nse mor e, annot will not suce dium of tem of theol bsolete The main plea In favor of a writien creed he co ntion that Bibiical - ments ure capable of various i tlons; that assent to a written cree anteeg common g ent, and that with- out it nal con fusion must ensue. is e stion plausible in theory, but of very little ac- count in fact, as it does, the immense and 3 e of individual- fem in modern t arrest the sught incessant movemeént You can no mo: of indi- ght upon v erect some because among other of doctrinal opinion is no bie, and persopal equation has become a tactor in the reckoning. The Protestants ts a purpose 1 t 1 motto r ng and made vet ed =0 1 2 mar allowed to 8 between him a Bible gn m against the free spirit de is the charge of unbe- v blind of freer the mind “the One « orthodoxy chafes at er lief. This Is take. In trut truly religious man from the trammel and preseribed will be his h. He believe but more than his orthodox neig he believes it ‘more thoroughly and mo heartily. The and farther a m: sees the larger and fuller and more nat- pen by traditional wheih ort traditional opinion trine the na strong e lar more y the mu- as each the ta- ng and ristian religion not in the promotion of sects ed as men doetrinal opinions among,Chris- Ward Ber F s, but wakening the energy of sweet 1 - loftiest aims an and t tle by to p s per and self-sac- tual ag Christians atrol doctrinal 1 road New Testament wretched As love of God and the part of 1 true Christians of d’Hotel of the Waldorf-Rstoria, Tells How to er in Private Residenges. maitre d'hotel feels sure of h men; the finest dinner you can serve, and sult- has everything at hand and is not a bit ble 1 decorations; dinner to be servea Rervous, t 7:20 sharp. You know the average waiter is all right Well, the first question I ghould ask and will do his work-well so long as he him would be . the gentlemen who trots in the same groove all day, but take ire to dine with you Americans? T . him outside of d give him something what is their nationality?" For according new to do, and he is good for nqthin and no matter how sure I am of my men here, I cannot be absolutely certain they will do well outs It is the me with the chef. His kitchen is a realm over which he reigns absolute, and there is not a detail or 'an appointm with which he is not familiar and which he does not keep in perfect working order. When he prepares ner in the kitchen of some one else—ah at is different. Now, you see, those are the two main reasons why it is not so easy to serve a dinner in a private house as it is here. There are, however, some persons, par- ticularly those whose houses are palaces, who prefer dining their friends at their own table. By such men I am often called upon and given almost carte blanche to get up dinners, and for such service I keep a picked crew of men, who rarely fall. Now, if a man were to call here and say, “Oscar, on a certain evening in December I am going to give a dinner of ten covers in my house. My guests will be men, and I want you to get up the dinner for me. I ehall not limit you as to cost. I 'want to their nationality 1 should be guided in making up my menu. If they were Eng- lish 1 would, of course, have a ro ot beef, as no Englishman thinks he has dined unless he has roast beef. The custom of serving a different sort of wine for every course is a thing of the past. Only two kinds are now served— champagne, which comes on just after the oysters, and Burgundy, which should be served with the game, Of course, the particular brand of wine is a matter of taste and would be selected by the host. December is the ideal month in which to give a dinner; the markets are replete with everything that is good and game of all sorts is in prime condition. Now, a couple, or perhaps four or five, days be- fore the evening of the dinner I would visit the house of the gentleman who gives the dinner, so that I could see the size of the dining room, the sort of table, the style and color scheme of the decora- tions in order to make my table linen, m- china, glass and other items of ser- vice harmonize and to know how to suit m floral decorations to the room and to see where they were to be placed. I would take a look at the reception room and room, both of which charge, that I would kndw how and to decorate them and to place the necessary service. Ia the reception room 1 would have a little side table on which cocktails and caviar sandwiches would be placed, and I should have a man there to attend to the ser- vice of these appetizers before dinner. I would give the menu to the chef in time for him to make all preparations for I would notify the steward man, so if there was any par- i thing to be procured they would have plenty of time to get it. The chef would send a trusted assist- ant to the house to see the kitchen, to Ingpect the range, and to learn the sit- uation. I would send word to the florist what sort of decorations were required. About 4 o'clock in the afternoon of the day of the dinner I would have every- thing in readiness that could be done hcre and would send up the crew with the dinner service, and the chef would send his kitchen crew up for the dinner. The kitchen would be cleared for work; no one would be allowed to enter it or In- terfere in any way after the chef took charge. I would have a wine server, three wait- ers and an omnibus in attendance. I would go to the house about 4:30 and in- struct my men what to do. Then I would leave them and return in time to super- W smolieg would be un r my whe the and wine ticu dinner. day is the at would result from of the life pe ple 1 lationshi % | discuss theories s | n difter and intend the service. If the host preferred | scatter, hating each othe I would have his linen. silver, gla used, but would much rather use my I would have the oys a minute before the g Before they were ete.. | same men ogether by the attra n. | some lofty moral purpose and they concentrate upon that purpose ed ene ined with tual loyal irely passion- ble mu the ages have sum com finished T wo the champagne poured. The Iz is the revival of the old flaring top gl cie istrated the banef power divisive opinions tn not this With the slender stem. One minute af lawn of the & St the oysters were removed the soup would es and & be served, and one after the other th TS W & courses would follow in not too precipi gy upon the tate haste. The grape fruit salad should e Dbe served in the rind of the fruit, cut intc pretty shapes. The name of each guest on a card, should be lald in the place Bani wasss where he is to sit selected by the host. This, of cours, A small t Indian hur- rms at sea fre- bouton | ricanes and niere should be laid by each card. Bur- | quently pre e effect upon gsundy now is served in small round |the tides alons coasts. When glasses with slender stems. The .meats |a tempest a r passing out and game should be carved at side tables | on the and the salad service plac e noticeably r had a table. Relishes, such as olives, celery. wave before the salted almonds, must be placed In siiver s to a great or glass dishes on the table; butter on storm center, side table, ice and water carafes on the | so that the pe s of foretell- sideboard; champagne in coolers and the | ing the approach of serous hurrt Burgundy must be set In the sun during | cane by means n tions furnished the afternoon to give it the desired tem- | by the tide gauges situated far away from perature. Coffee and cigars would be | the place occupled by the whirling wind. served In the smoking room. The fact that the tidal wave outstrips 1 would have my crew remove every | (he advancing storm shows how extremes, article of service from the house, vy densitive the surface of the sea fis lo' have the dining room and kitchen in per |change of pressure brought to bear upon fect order a little after mignight, it by the mever-resting atmosphere,